Preparation

Using electric mixer, beat butter and sugar in large bowl until well blended. Mix in salt and vanilla. Beat in flour in 2 additions. Stir in toasted coconut. Gather dough together; divide in half. Flatten each half into disk; wrap each in plastic and chill at least 1 hour. DO AHEAD Can be prepared 2 days ahead. Keep chilled. Soften slightly at room temperature before rolling out.

Bake cookies until light golden, about 20 minutes. Cool on baking sheets 10 minutes. Transfer cookies to racks and cool completely. DO AHEAD Can be made ahead. Store airtight at room temperature up to 1 week.